Shanghai Noodles with Chicken

My kids absolutely love Shanghai noodles with chicken. The first time we visited Hong Kong, and they tasted them there, they were in love. Ever since whenever we go to a Cantonese restaurant for Chinese food, they ask for them. It is such a simple, but delicious recipe that can be ready and on the table in under 30 minutes. And only requires a few simple ingredients. Try it and fall in love too.

The Ingredients for Shanghai Noodles with Chicken

Some vegetables, some sauces, some oil, and we have ourselves some amazing Asian food.

Shanghai Noodles with Chicken Ingredients List:

• 2 chicken breasts
• 1 tablespoon soy sauce – use dark or light. Either works.
• 1 teaspoon corn starch – it helps absorb excess liquid.
• 2 tablespoons oil – I use canola, but you can use any oil of your choice.
• 1 onion – use red or yellow. I like red onions way better, but you can use any type you like.
• 3 garlic cloves – fresh garlic adds so much flavour to the meal.
• 1 cup mushrooms – use crimini, button, or my favourite Shataki.
• 1 tablespoon oyster sauce – this gives it a nice richness.
• 1 tablespoon Shaoxing wine – this brings that slight sourness that’s so needed to balance this meal.
• 1/4 teaspoon white pepper – Chinese food always uses white pepper in place of black pepper and it has such a deliciously unique flavour.
• 1 teaspoon sugar – this brings balance to the meal.
• 1 package of fresh Shanghai noodles 
• 2 green onions – this adds freshness to the cooked meal.

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The Chicken

Let’s start with the protein:

• Chop the chicken into bite size pieces. Add it to a bowl.
• To the bowl, add soy sauce, cornstarch, and 1 tablespoon of oil. Allow the meat to sit and marinate for about 20 mins.
• Add one tablespoon of oil to a large pan or wok and heat it so it’s really hot.
• Add the chopped pieces and cook it for about 5 mins or so or until it’s almost fully cooked.
• Remove it from the pan and set it aside. 

While the meat is cooking, boil the noodles as per the package directions.

The Sauce for Shanghai Noodles with Chicken

I like to make the sauce and set it aside so that when we’re ready, we can add it to the pan and enjoy our meal. In a small bowl, add the oyster sauce, the Shaoxing wine, the white pepper, and sugar. Mix well and set aside.

Putting Together our Shanghai Noodles with Chicken

Let’s put our Chinese meal together:

• Put the rest of the oil in the same pan in which you cooked the protein.
• Chop the onions and garlic into small chunks and add them to the pan. Cook them for about 2-3 minutes or until they are softened.
• Chop or slice the mushrooms and add them to the pan. Cook them for about 2-3 minutes.
• Add the cooked chicken back to the pan and mix it with the vegetables.
• Add the sauce to the pan and mix well.
• Add the noodles and toss so that they are all coated with the sauce and the vegetables are evenly distributed into them.
• Serve immediately. Sprinkle with sliced green onions, and chopped red chili.

Variations:

There are so many variations possible for this meal:

• Make it into a vegetarian version – replace the meat with more vegetables, such as carrots, cauliflower, broccoli, butternut squash, or whatever hearty vegetable you like.
• Make it into a seafood version – replace the meat with more seafood, such as crab, squid, muscles, or any other seafood of choice.
• Replace the chicken with Pork or even Beef.
• Don’t have Shaoxing wine, replace it with Mirin, or Red Wine Vinegar.
• Can’t find Shanghai noodles use Udon. They are almost the same type.

Storing Suggestions

Store any leftovers in an air tight container in the fridge. To reheat, remove from the fridge and allow to come to room temperature. Add the leftovers to a pan and add a couple of tablespoons of water. Toss well and heat on high heat for a couple of minutes and enjoy.

Tried and Liked the Recipe?

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